Timothy Charles Davis helped co-write The Southern Foodways Alliance Community Cookbook (UGA Press). In 2015, The Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville’s Beloved Bird (Spring House Press/Blue Hills Press) was published. In its fifth printing, the book has been reviewed or otherwise mentioned in Time, The Washington Post, Southern Living, National Geographic, The New Yorker, and Food Republic, and was the subject of a feature on NPR’s Morning Edition. Davis’ partial publication credits include pieces for Southern Living, the anthology Cornbread Nation: The Best of Southern Food Writing, Salon.com, Mother Jones, First We Feast, Saveur, Christian Science Monitor, Travel + Life, Harp, Gastronomica and Oxford American. He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge/The Sun News in Myrtle Beach, SC. He also contributed as an associate editor to Gravy, the official newsletter of the Oxford, Mississippi- based Southern Foodways Alliance. He has taught writing at Cumberland University, Belmont University, Nashville State Community College, Lipscomb University, Volunteer State Community College, and Watkins College of Art, Design + Film, as well as through Flowering Lotus Meditation Center. He is a Dharmacharya through Heartwood Refuge and Academy in Hendersonville, NC, which is a multi-lineage lay ordination program lead by the Venerable Dr. Panavatti Karuna. He is also a member of the Zen Peacemakers Order ministerial program, where he serves as a mentor/facilitator. A new (as yet untitled) book of meditations on cooking and spirituality is under contract to McFarland/Toplight and due in 2025.